JP4664241B2 - Egg white foam stabilizer - Google Patents
Egg white foam stabilizer Download PDFInfo
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- JP4664241B2 JP4664241B2 JP2006172226A JP2006172226A JP4664241B2 JP 4664241 B2 JP4664241 B2 JP 4664241B2 JP 2006172226 A JP2006172226 A JP 2006172226A JP 2006172226 A JP2006172226 A JP 2006172226A JP 4664241 B2 JP4664241 B2 JP 4664241B2
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- Prior art keywords
- egg white
- polyglutamic acid
- foaming
- stability
- frozen
- Prior art date
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- 235000014103 egg white Nutrition 0.000 title claims description 92
- 210000000969 egg white Anatomy 0.000 title claims description 92
- 102000002322 Egg Proteins Human genes 0.000 title claims description 90
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 title claims description 88
- 239000006260 foam Substances 0.000 title claims description 27
- 239000003381 stabilizer Substances 0.000 title claims description 21
- 108010020346 Polyglutamic Acid Proteins 0.000 claims description 40
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Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
本発明は、ポリグルタミン酸を含む卵白起泡安定化剤及び、該卵白起泡安定化剤を使用し卵白起泡安定性が改善された卵白、殺菌冷凍卵白及びその製造方法、及びポリグルタミン酸を含む卵白起泡安定化剤が添加された卵白を含有する飲食品に関するものである。 The present invention includes an egg white foam stabilizer containing polyglutamic acid, an egg white having improved egg white foam stability using the egg white foam stabilizer, a sterilized frozen egg white, a method for producing the same, and polyglutamic acid The present invention relates to a food or drink containing egg white to which an egg white foam stabilizer is added.
卵白はその起泡性や凝固性などの物性を利用して種々の食品に広く使用されている。なかでもケーキ、メレンゲ、ムースなど製菓、製パンの分野においては、食品の膨化度、きめ、食感などへ卵白の起泡性が大きく関与している。
卵白の起泡性には、卵白を泡立てた場合に得られる泡の体積の増加速度を表す泡立ち性、形成した泡が持続する時間を表す安定性の指標があり、それら指標を起泡安定性としその優れていることが望まれている。
一方、卵白は微生物特に食中毒の原因となる大腸菌、黄色ブドウ球菌、サルモネラ菌などの病原性微生物に汚染されやすい。このため卵白の病原性微生物の死滅を目的とした殺菌が行われるが、殺菌により卵白の起泡安定性は低下する。また、卵白の殺菌は一般的に加熱殺菌が用いられており、その殺菌条件は病原性微生物特にサルモネラ菌の死滅を目的として設定されているため、卵白に存在する耐熱性の強い微生物を完全に死滅させることは不可能である。そのため卵白を長期間保存するためには微生物増殖による腐敗の危険性が少ない冷凍保存が利用されている。しかしながら殺菌により起泡安定性が低下した卵白を冷凍すると、さらに起泡安定性が低下する。このため、殺菌及び冷凍保存による起泡安定性低下の少ない冷凍卵白が求められている。
Egg white is widely used in various foods by utilizing its foaming properties and coagulation properties. In particular, in the field of confectionery such as cakes, meringues and mousses, and bread making, egg white foaming is greatly involved in the degree of swelling, texture and texture of foods.
Egg white foaming properties include foaming properties that indicate the rate of increase in the volume of foam obtained when foaming egg whites, and stability indicators that indicate how long the formed foam lasts. It is desirable that it be superior.
On the other hand, egg white is easily contaminated with microorganisms, particularly pathogenic microorganisms such as Escherichia coli, Staphylococcus aureus and Salmonella causing food poisoning. For this reason, sterilization is performed for the purpose of killing pathogenic microorganisms in egg white, but the foaming stability of egg white is reduced by sterilization. In addition, heat sterilization is generally used for sterilization of egg white, and the sterilization conditions are set for the purpose of eradicating pathogenic microorganisms, especially Salmonella, so that the heat-resistant microorganisms present in egg white are completely eradicated. It is impossible to make it happen. Therefore, in order to preserve egg white for a long period of time, frozen storage with a low risk of spoilage due to microbial growth is used. However, if egg whites whose foaming stability has been reduced by sterilization are frozen, foaming stability is further reduced. For this reason, the frozen egg white with little foaming stability fall by sterilization and frozen storage is calculated | required.
卵白の起泡安定性低下の問題を解決するために、そのもの自身が起泡性に優れたサイクロデキストリンや動植物性蛋白分解物を起泡助剤として卵白に添加する方法（例えば特許文献１参照）が報告されているが、これら添加物によって泡の泡立ち性の向上は得られるものの安定性が充分に得られない欠点がある。一方、増粘多糖類と界面活性剤若しくは動植物性蛋白分解物を卵白に添加する方法（例えば特許文献２、３参照）が報告されており、起泡安定性の改善効果が確認されている。しかし、これら起泡安定性の改善された卵白は、食品によって使い分けされている現状があり、依然として起泡安定性の改善された卵白が要望されている。 In order to solve the problem of reduced stability of foaming of egg white, a method of adding cyclodextrin having excellent foaming properties or animal and plant protein degradation products to egg white as a foaming aid (see, for example, Patent Document 1) However, there is a drawback that the stability of the foam cannot be sufficiently obtained although the foaming property of the foam is improved by these additives. On the other hand, a method of adding a thickening polysaccharide and a surfactant or an animal or vegetable proteolysate to egg white (for example, see Patent Documents 2 and 3) has been reported, and the effect of improving foaming stability has been confirmed. However, egg whites with improved foaming stability are currently used differently depending on foods, and egg whites with improved foaming stability are still desired.
ポリグルタミン酸は食品添加物として食品に広く利用されているが、卵白の起泡安定化剤としての報告例はない。 Polyglutamic acid is widely used in food as a food additive, but there has been no report as an egg white foam stabilizer.
本発明は、起泡安定性に優れた卵白の提供を目的とするものである。 The object of the present invention is to provide an egg white excellent in foaming stability.
本発明者らは、上記課題を解決するべく鋭意研究を重ねた結果、ポリグルタミン酸を卵白に添加すれば、卵白の起泡安定性低下が抑制されることを見いだし、本発明の完成に至った。特に殺菌卵白の殺菌前に添加すると起泡安定性低下が著しく抑制される。 As a result of intensive studies to solve the above problems, the present inventors have found that, when polyglutamic acid is added to egg white, a decrease in foam stability of egg white is suppressed, and the present invention has been completed. . In particular, when the sterilized egg white is added before sterilization, the foam stability is remarkably suppressed.
すなわち本発明は、
〔１〕 ポリグルタミン酸を含有する卵白起泡安定化剤、
〔２〕 前記〔１〕記載の卵白起泡安定化剤を含有する卵白、
〔３〕 前記〔１〕記載の卵白起泡安定化剤を卵白の殺菌工程の前に添加することを特徴とする殺菌冷凍卵白の製造法、
〔４〕 前記〔２〕記載の卵白を含有する飲食品
に関する。
That is, the present invention
[1] Egg white foam stabilizer containing polyglutamic acid,
[2] Egg white containing the egg white foam stabilizer according to [1],
[3] A method for producing a sterilized frozen egg white, comprising adding the egg white foam stabilizer according to [1] before the sterilization step of egg white,
[4] The present invention relates to a food or drink containing the egg white according to [2].
本発明によれば、起泡安定性に優れた卵白を提供することができる。
本発明のポリグルタミン酸が含まれることを特徴とする卵白起泡安定化剤は、卵白を泡立てて調製する際きめ細やかな気泡の泡立ち性を高め、安定に保持し、泡の液化を抑制しうる安定化剤であって、ポリグルタミン酸を有効成分として含有することを特徴とするものである。
According to the present invention, an egg white excellent in foaming stability can be provided.
The egg white foam stabilizer comprising the polyglutamic acid according to the present invention can improve the foaming property of fine bubbles when foaming and preparing egg white, and can stably maintain and suppress the liquefaction of the foam. It is a stabilizer and contains polyglutamic acid as an active ingredient.
本発明において、起泡安定化とは、卵白を泡立てた場合に得られる泡の体積の増加速度を表す泡立ち性を高め、形成した泡が持続する時間で表される安定性を向上させることを指す。 In the present invention, foaming stabilization is to improve the foaming property representing the increase rate of the volume of foam obtained when foaming egg white, and to improve the stability represented by the time that the formed foam lasts. Point to.
本発明で使用するポリグルタミン酸とは、構成アミノ酸であるグルタミン酸がα又はγ結合した直鎖状の水溶性高分子であり、グルタミン酸γ−ベンジルエステルのＮ−カルボン酸無水物を重合させ、臭化水素で脱ベンジル化して得られる合成により製造されるポリ−α−グルタミン酸などもあるが、飲食品へ使用することを考慮すると天然のポリグルタミン酸が望ましく、納豆菌、枯草菌などの微生物から産出されるポリ−γ−グルタミン酸がより好ましい。またポリグルタミン酸は、処理方法によって様々な分子量のものが調製可能であるが、本発明の効果を得るためには、使用するポリグルタミン酸の平均分子量は５００以上、好ましくは平均分子量が５００〜２０００万、さらに好ましくは平均分子量１万〜６００万である。 The polyglutamic acid used in the present invention is a linear water-soluble polymer in which glutamic acid, which is a constituent amino acid, is α- or γ-bonded, and polymerized with N-carboxylic acid anhydride of glutamic acid γ-benzyl ester, and brominated. Although there are poly-α-glutamic acid produced by synthesis obtained by debenzylation with hydrogen, natural polyglutamic acid is desirable in consideration of its use in foods and drinks, and it is produced from microorganisms such as Bacillus natto and Bacillus subtilis. More preferred is poly-γ-glutamic acid. Polyglutamic acid having various molecular weights can be prepared depending on the treatment method, but in order to obtain the effects of the present invention, the average molecular weight of the polyglutamic acid used is 500 or more, preferably an average molecular weight of 500 to 20 million. More preferably, the average molecular weight is 10,000 to 6,000,000.
本発明におけるポリグルタミン酸はポリグルタミン酸の塩を含有してもよく、また培養中に産生するフラクタンなど多糖類が含まれてもよい。可食塩としては例えばポリグルタミン酸のナトリウム、カリウム、カルシウム塩などが例示できるが、これらの塩は単独で又は２種類以上併用して使用できる。 The polyglutamic acid in the present invention may contain a salt of polyglutamic acid, and may contain polysaccharides such as fructan produced during the culture. Examples of common salt include sodium, potassium and calcium salts of polyglutamic acid, and these salts can be used alone or in combination of two or more.
当該ポリグルタミン酸は、一般に微生物の培養によって生産される。 The polyglutamic acid is generally produced by culturing microorganisms.
具体的には、Ｂａｃｉｌｌｕｓ ｓｕｂｔｉｌｉｓ又はその同等の菌株を、例えば糖類などを炭素源とする培地に培養して得られる培養物から菌体表面に生産された粘質物を単離・回収することによって製造する方法が例示される。 Specifically, it is produced by isolating and collecting mucilage produced on the cell surface from a culture obtained by culturing Bacillus subtilis or an equivalent strain thereof in a medium containing, for example, sugar as a carbon source. The method of doing is illustrated.
ポリグルタミン酸は天然に起源を有するものであるため、用いる産生微生物や精製条件によっては、その構造も微妙に変わりうる。従って、本発明で用いられるポリグルタミン酸は、特定の構造式に基づいて一義的に限定されることなく、上記方法に従って微生物より産生されるポリグルタミン酸の性質を有するものであればよい。 Since polyglutamic acid has a natural origin, its structure can be slightly changed depending on the production microorganism and purification conditions used. Therefore, the polyglutamic acid used in the present invention is not uniquely limited based on a specific structural formula, and may be any polyglutamic acid produced from a microorganism according to the above method.
本発明の卵白起泡安定化剤は、上記ポリグルタミン酸を含有するものであれば、その形態などは特に制限されない。 The egg white foam stabilizer of the present invention is not particularly limited as long as it contains the polyglutamic acid.
卵白起泡安定化剤に含まれるポリグルタミン酸の量は特に制限されず、調製する卵白量に応じて適宜選択することができ、卵白に対しポリグルタミン酸が０．００１重量％〜５重量％、好ましくは０．０５重量％〜０．３重量％の添加量範囲である。 The amount of polyglutamic acid contained in the egg white foam stabilizer is not particularly limited, and can be appropriately selected according to the amount of egg white to be prepared. The polyglutamic acid is preferably 0.001% to 5% by weight based on the egg white. Is an addition amount range of 0.05 wt% to 0.3 wt%.
また、本発明の卵白起泡安定化剤はポリグルタミン酸を含むものであればよく、他の成分を含有していてもよい。 Moreover, the egg white foam stabilizer of this invention should just contain polyglutamic acid, and may contain the other component.
他の成分としては、起泡性に対するポリグルタミン酸の効果を損なわない限り一般に食品や菓子類に使用される添加剤、食品素材が広く用いられるが、具体的にはゼラチン、アミロース、アミロペクチン、セルロース、キチン、デキストラン、分岐デキストラン、グリコーゲン、イヌリン、マンナン、グルコマンナン、キシラン、プルラン、アルギン酸、アルギン酸塩、カルボキシメチルセルロース、ヒドロキシプロピルセルロース、カードラン、サイクロデキストリン、ファーセレラン、加工澱粉、カラギーナン、ペクチン、ローカストビーンガム、グァーガム、、グァーガム分解物、キサンタンガム、タマリンドシードガム、アラビアガム、ジェランガム、植物性蛋白質、植物性蛋白質分解物、動物性蛋白質、動物性蛋白質分解物、乳化剤などが例示される。 As other ingredients, additives generally used in foods and confectionery and food materials are widely used as long as the effect of polyglutamic acid on foaming properties is not impaired. Specifically, gelatin, amylose, amylopectin, cellulose, Chitin, dextran, branched dextran, glycogen, inulin, mannan, glucomannan, xylan, pullulan, alginic acid, alginate, carboxymethylcellulose, hydroxypropylcellulose, curdlan, cyclodextrin, farseleran, modified starch, carrageenan, pectin, locust bean gum , Guar gum, guar gum degradation product, xanthan gum, tamarind seed gum, gum arabic, gellan gum, vegetable protein, vegetable protein degradation product, animal protein, animal protein degradation product, emulsification Etc. are exemplified.
本発明の卵白起泡安定化剤が添加された卵白は、卵白を泡立てて調製する際きめ細やかな気泡の泡立ち性が優れ、安定に保持し、液化が抑制された卵白であって、ポリグルタミン酸を有効成分として含有することを特徴とするものである。 The egg white to which the egg white foaming stabilizer of the present invention is added is an egg white that is excellent in fine bubble foaming properties when it is prepared by foaming egg white, stably maintaining liquefaction, and polyglutamic acid Is contained as an active ingredient.
また、本発明の卵白起泡安定化剤の添加時期は特に限定されるものではないが、殺菌又は冷凍された卵白はその起泡安定性が低下することから、卵白の殺菌工程の前に添加されることが好ましい。 Moreover, although the addition time of the egg white foaming stabilizer of the present invention is not particularly limited, sterilized or frozen egg white has its foaming stability lowered, so it is added before the egg white sterilization step. It is preferred that
卵白に対する卵白起泡安定化剤の配合量は特に制限されるものではないが、卵白に対しポリグルタミン酸が０．００１重量％〜５重量％、好ましくは０．０５重量％〜０．５重量％の添加量範囲である。これよりもポリグルタミン酸の添加量が多くなると起泡安定性のうち泡立ち性が低下し、一方で、これよりもポリグルタミン酸の添加量が少ないと、起泡安定性のうち泡の安定性が悪くなるため好ましくない。卵白起泡安定化剤を添加する方法は特に限定されないが、卵白に直接投入攪拌して溶解することもできるし、水などに溶解した溶液を卵白に添加することもできる。 The amount of the egg white foam stabilizer relative to the egg white is not particularly limited, but polyglutamic acid is 0.001% to 5% by weight, preferably 0.05% to 0.5% by weight, based on the egg white. The addition amount range of. If the amount of polyglutamic acid added is larger than this, the foaming property of the foaming stability is reduced. On the other hand, if the amount of polyglutamic acid is less than this, the foaming stability is poor in the foaming stability. Therefore, it is not preferable. The method for adding the egg white foaming stabilizer is not particularly limited, but the egg white foaming stabilizer can be directly dissolved in the egg white by stirring, or a solution dissolved in water or the like can be added to the egg white.
本発明の対象となる卵白は、鶏卵より分離されたものであれば特に限定されるものではなく、一般に入手可能なものであればいずれの形態でも良いが、好ましくは未殺菌液卵白である。 The egg white as a target of the present invention is not particularly limited as long as it is separated from chicken eggs, and any form may be used as long as it is generally available, but non-sterile liquid egg white is preferable.
本発明の対象となる殺菌冷凍卵白は、卵白を殺菌し冷凍保存したものである。 The sterilized frozen egg white that is the subject of the present invention is an egg white sterilized and stored frozen.
本発明の殺菌には、卵白中に含まれる微生物を死滅させるかあるいは微生物数を減少させる操作のため、温水加熱殺菌、蒸気加熱殺菌、マイクロ波照射加熱殺菌、通電加熱殺菌、加圧殺菌、紫外線照射殺菌、オゾン散布殺菌、放射線照射殺菌、超音波照射殺菌など公知の方法を用いることができる。 In the sterilization of the present invention, for the operation of killing microorganisms contained in egg white or reducing the number of microorganisms, hot water heating sterilization, steam heating sterilization, microwave irradiation heating sterilization, electric heating sterilization, pressure sterilization, ultraviolet light Known methods such as irradiation sterilization, ozone spray sterilization, radiation irradiation sterilization, and ultrasonic irradiation sterilization can be used.
本発明でいう冷凍保存とは凍結保存と同義の言葉であり、特に限定されるものではないが、卵白中に含まれる水分が氷結により固化して流動性が悪くなる状態で保存することをいう。冷凍保存温度としては−５℃以下が好ましく、特に限定されるものではないが−５℃以下−６０℃以上が好ましい。−６０℃より低い温度では冷凍に特殊な設備が必要となり製造上好ましくない場合がある。 The frozen storage in the present invention is a term synonymous with frozen storage, and is not particularly limited, but it means that the water contained in the egg white is solidified by freezing and stored in a state where the fluidity becomes poor. . The cryopreservation temperature is preferably −5 ° C. or lower, and is not particularly limited, but is preferably −5 ° C. or lower and −60 ° C. or higher. If the temperature is lower than −60 ° C., special equipment for refrigeration is required, which may be undesirable in production.
本発明によれば、例えば実施例１に示すように殺菌冷凍した卵白の起泡安定性低下を抑えることができるため、微生物数が少なく長期間保存可能な殺菌冷凍卵白をケーキ、メレンゲ、ムースなど卵白の起泡安定性がその品質に大きく関与する食品、菓子類に使用し、その品質を改善することができる。 According to the present invention, for example, as shown in Example 1, it is possible to suppress a reduction in foaming stability of pasteurized and frozen egg white. It can be used in foods and confectionery products in which the foaming stability of egg white is greatly related to the quality, and the quality can be improved.
即ち、本発明は、前述の卵白起泡安定化剤を含有する卵白を使用することを特徴とする飲食品である。飲食品とは特に限定するものではなくケーキ、メレンゲ、ムース、クリーム、ソース、スープ、ドレッシング、それらを用いた菓子などが挙げられるが、中でもケーキ、メレンゲ、ムースが好ましい。 That is, the present invention is a food or drink characterized by using egg white containing the aforementioned egg white foaming stabilizer. The food and drink is not particularly limited, and examples thereof include cakes, meringues, mousses, creams, sauces, soups, dressings, and confectionery using them, among which cakes, meringues and mousses are preferable.
以下、実施例及び比較例を挙げて本発明を具体的に説明するが、本発明はこれらに限定するものではない。 EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated concretely, this invention is not limited to these.
実施例１
未殺菌で均質化した卵白２ｋｇに、ヤクルト薬品工業社製ポリグルタミン酸「ポリグルタミン酸（納豆菌ガム）」２ｇを添加してプロペラ撹拌機（アズワン社製）で攪拌溶解させた後、５８℃湯浴中で品温が３．５分間５６℃以上になるよう加熱殺菌を行ない、直ちに品温が８℃以下になるよう氷冷した。その後、−２０℃の冷凍庫で１ヶ月間冷凍保存して本願発明の殺菌冷凍卵白（本願発明品１）を得た。
Example 1
After adding 2 g of polyglutamic acid “polyglutamic acid (natto gum)” made by Yakult Yakuhin Kogyo Co., Ltd. to 2 kg of unsterilized and homogenized egg white, stirring and dissolving with a propeller stirrer (manufactured by ASONE) The product was sterilized by heating so that the product temperature was 56 ° C or higher for 3.5 minutes, and immediately cooled with ice so that the product temperature was 8 ° C or lower. Thereafter, it was stored frozen in a freezer at -20 ° C. for 1 month to obtain a sterilized frozen egg white (the product 1 of the present invention).
比較例１
実施例１において、ポリグルタミン酸を添加しない以外は実施例１と同様にして殺菌冷凍卵白（比較品１）を得た。
Comparative Example 1
In Example 1, a sterilized frozen egg white (Comparative product 1) was obtained in the same manner as in Example 1 except that polyglutamic acid was not added.
比較例２
実施例１において、ポリグルタミン酸を添加せず太陽化学社製キサンタンガム「ネオソフトＸＣ」１ｇを添加する以外は実施例１と同様にして殺菌冷凍卵白（比較品２）を得た。
Comparative Example 2
In Example 1, pasteurized frozen egg white (Comparative product 2) was obtained in the same manner as in Example 1 except that 1 g of xanthan gum “Neosoft XC” manufactured by Taiyo Kagaku was added without adding polyglutamic acid.
比較例３
実施例１において、ポリグルタミン酸を添加せず光洋商会社製大豆蛋白分解物「バーサホィップ５００ＩＰＳ」１ｇを添加する以外は実施例１と同様にして殺菌冷凍卵白（比較品３）を得た。
Comparative Example 3
In Example 1, pasteurized frozen egg white (Comparative product 3) was obtained in the same manner as in Example 1 except that 1 g of soybean protein degradation product “Versa Hopp 500IPS” manufactured by Koyo Trading Co., Ltd. was added without adding polyglutamic acid.
比較例４
実施例１において、ポリグルタミン酸を添加せず光洋商会社製大豆蛋白分解物「バーサホイップ５００ＩＰＳ」１ｇと太陽化学社製キサンタンガム「ネオソフトＸＣ」１ｇを添加する以外は実施例１と同様にして殺菌冷凍卵白（比較品４）を得た。
Comparative Example 4
Sterilized in the same manner as in Example 1 except that 1 g of soy protein degradation product “Versa Whip 500 IPS” manufactured by Koyo Shoji Co., Ltd. and 1 g of xanthan gum “Neosoft XC” manufactured by Taiyo Kagaku Co., Ltd. were added without adding polyglutamic acid. A frozen egg white (Comparative Product 4) was obtained.
試験例１
本願発明品１と比較品１、２、３、４を流水解凍で解凍した後、下記の配合処方でホイッパーを付けた卓上ミキサーを用いて一定速度で攪拌することにより起泡させ比重０．１６〜０．１７のメレンゲを作成し、メレンゲ作成に要する時間を測定した。このメレンゲ作成に要する時間が短いほど泡立ち性が高いことを意味する。また作成したメレンゲを漏斗に２００ｇ量りとり、室温で１時間後漏斗下部から滴下した液化量を測定し、次式に基づいてメレンゲの安定性を求めた。この数値が大きい程、メレンゲの安定性が良いことを意味する。
（配合処方）
卵白 ２８０ｇグラニュー糖８０ｇ
結果を表１に示した。
Test example 1
The present invention product 1 and comparative products 1, 2, 3, and 4 were thawed by thawing with running water, and then foamed by stirring at a constant speed using a table mixer equipped with a whipper with the following formulation: specific gravity 0.16 A meringue of ˜0.17 was prepared and the time required for meringue preparation was measured. It means that foaming property is so high that time required for this meringue preparation is short. Further, 200 g of the meringue thus prepared was weighed into a funnel, and the amount of liquefaction dropped from the bottom of the funnel was measured after 1 hour at room temperature, and the stability of meringue was determined based on the following formula. The larger this value, the better the meringue stability.
(Combination prescription)
Egg white 280g Granulated sugar 80g
The results are shown in Table 1.
表１に示すように、ポリグルタミン酸を未殺菌生卵白に添加した後に殺菌し冷凍すれば、メレンゲ作成に要する時間を短縮し、泡の安定性の低下を抑えることが可能である。 As shown in Table 1, if polyglutamic acid is added to unsterilized raw egg white and then sterilized and frozen, the time required for meringue preparation can be shortened, and the decrease in foam stability can be suppressed.
実施例２
未殺菌で均質化した卵白２ｋｇに、ヤクルト薬品工業社製ポリグルタミン酸「ポリグルタミン酸（納豆菌ガム）」１ｇを添加してプロペラ撹拌機（アズワン社製）で攪拌溶解させた後、ホモジナイザー（三和機械社製）を使用して均質化圧力１５０ＭＰａで均質処理を行った。さらに、５８℃湯浴中で品温が３．５分間５６℃以上になるよう加熱殺菌を行い、直ちに品温が８℃以下になるよう氷冷した後、−２０℃の冷凍庫で１ヶ月間冷凍保存して本願発明の殺菌冷凍卵白（本願発明品２）を得た。
Example 2
After adding 1 g of polyglutamic acid “polyglutamic acid (natto gum)” manufactured by Yakult Yakuhin Kogyo Co., Ltd. to 2 kg of unsterilized and homogenized egg white, the mixture was stirred and dissolved with a propeller stirrer (manufactured by ASONE), and then homogenizer (Sanwa) Homogeneous treatment was performed at a homogenization pressure of 150 MPa using a machine company). Furthermore, heat sterilization is performed in a 58 ° C. water bath so that the product temperature is 56 ° C. or higher for 3.5 minutes, and the product is immediately cooled with ice so that the product temperature is 8 ° C. or lower. The sterilized frozen egg white of the present invention (the present invention product 2) was obtained after freezing.
比較例５
実施例２において、ポリグルタミン酸を添加しない以外は実施例２と同様にして殺菌冷凍卵白（比較品５）を得た。
Comparative Example 5
In Example 2, a sterilized frozen egg white (Comparative Product 5) was obtained in the same manner as in Example 2 except that polyglutamic acid was not added.
比較例６
実施例２において、ポリグルタミン酸を添加せず太陽化学社製キサンタンガム「ネオソフトＸＣ」１ｇを添加する以外は実施例２と同様にして殺菌冷凍卵白（比較品６）を得た。
Comparative Example 6
In Example 2, pasteurized frozen egg white (Comparative Product 6) was obtained in the same manner as in Example 2 except that 1 g of xanthan gum “Neosoft XC” manufactured by Taiyo Kagaku Co., Ltd. was added without adding polyglutamic acid.
比較例７
実施例２において、ポリグルタミン酸を添加せず光洋商会社製大豆蛋白分解物「バーサホィップ５００ＩＰＳ」１ｇを添加する以外は実施例２と同様にして殺菌冷凍卵白（比較品７）を得た。
Comparative Example 7
In Example 2, pasteurized frozen egg white (Comparative Product 7) was obtained in the same manner as in Example 2 except that 1 g of soybean protein degradation product “Versa Hopp 500IPS” manufactured by Koyo Trading Co., Ltd. was added without adding polyglutamic acid.
試験例２
本願発明品２と比較品５、６、７を流水解凍で解凍した後、試験例１と同様の配合処方でメレンゲを作成した。ホイッパーを付けた卓上ミキサーを用いて一定速度で攪拌することにより起泡させ比重０．１６〜０．１７のメレンゲ作成に要する時間を測定した。また試験例１と同様に作成したメレンゲを漏斗に２００ｇ量りとり、室温で１時間後漏斗下部から滴下した液化量を測定しメレンゲの安定性を求めた。
結果を表２に示した。
Test example 2
The invention product 2 of this application and the comparative products 5, 6, and 7 were thawed by thawing with running water, and then meringue was prepared with the same formulation as in Test Example 1. Using a desktop mixer equipped with a whipper, the time required for producing meringue having a specific gravity of 0.16 to 0.17 was measured by stirring at a constant speed. In addition, 200 g of meringue prepared in the same manner as in Test Example 1 was weighed into a funnel, and the amount of liquefaction dropped from the bottom of the funnel was measured after 1 hour at room temperature to determine the stability of meringue.
The results are shown in Table 2.
表２に示すように、ポリグルタミン酸を未殺菌生卵白に添加した後に殺菌し冷凍すれば、メレンゲ作成に要する時間を短縮し、泡の安定性の低下を抑えることが可能である。 As shown in Table 2, if polyglutamic acid is added to unsterilized raw egg white and then sterilized and frozen, the time required for meringue preparation can be shortened, and the decrease in foam stability can be suppressed.
試験例３
試験例１で得た本願発明品１と比較品１、２、３、４の卵白を用いて下記の配合処方、別立て法によるスポンジケーキを焼成し、焼成後の比容積を測定した。なお比容積とはケーキの容積（ｃｍ３）をケーキの重量（ｇ）で除した数字であり、比容積が大きいほどケーキの膨張率が大きいことを示し、即ち起泡性が優れていることを意味する。また、専門パネラー５名による外観、食感の評価を行った。
（配合処方）
薄力粉３００ｇ卵白３６０ｇグラニュー糖３６０ｇ卵黄２４０ｇ
（別立て法）
卵黄２４０ｇを湯煎で３０℃に温めた後、グラニュー糖１８０ｇを加えて卵黄が全体に白っぽくなるまで混合した。卵白３６０ｇを入れたボールを氷冷しながら、ホイッパーを付けた卓上ミキサーを用い１分間一定速度で撹拌した後、グラニュー糖１８０ｇを３回に分けて加えながら合計３分間一定速度で撹拌してメレンゲを作成した。卵黄にメレンゲ２４０ｇを加えヘラで混合した後、薄力粉３００ｇを加えて再度ヘラで混合した。残りのメレンゲを加えた後、ホイッパーを付けた卓上ミキサーを用い１分間一定速度で撹拌したものをミックスとした。ミックス３５０ｇを直径１８ｃｍ丸型の型に入れ、１８０℃のオーブンで２５分間焼成した後、型からスポンジケーキを取り出して網の上にのせ室温で１時間冷却した。冷却したスポンジケーキをポリ袋に入れ、翌日、比容積の測定、外観、食感の評価を行った。
結果を表３に示した。
Test example 3
Sponge cakes according to the following formulation and separate method were baked using the invention white product 1 obtained in Test Example 1 and the egg whites of comparative products 1, 2, 3, and 4, and the specific volume after baking was measured. The specific volume is a number obtained by dividing the cake volume (cm 3 ) by the cake weight (g). The larger the specific volume, the larger the expansion rate of the cake, that is, the better the foaming property. Means. In addition, the appearance and texture were evaluated by five specialized panelists.
(Combination prescription)
300g egg white 360g granulated sugar 360g egg yolk 240g
(Separate law)
After 240 g of egg yolk was warmed to 30 ° C. with hot water, 180 g of granulated sugar was added and mixed until the yolk became whitish overall. While stirring a ball containing 360 g of egg white at a constant speed for 1 minute using a desktop mixer equipped with a whipper, 180 g of granulated sugar was added in 3 portions and stirred at a constant speed for a total of 3 minutes. It was created. After adding 240 g of meringue to egg yolk and mixing with a spatula, 300 g of soft flour was added and mixed again with a spatula. After adding the remaining meringue, the mixture was stirred for 1 minute at a constant speed using a desktop mixer equipped with a whipper. 350 g of the mix was put into a round mold having a diameter of 18 cm and baked in an oven at 180 ° C. for 25 minutes, and then the sponge cake was taken out of the mold and placed on a net and cooled at room temperature for 1 hour. The cooled sponge cake was put in a plastic bag, and the next day, the specific volume was measured, the appearance and the texture were evaluated.
The results are shown in Table 3.
表３に示すように、ポリグルタミン酸を殺菌前に添加した凍結卵白を用いたスポンジケーキは比容積が大きく、好ましい食感であった。 As shown in Table 3, the sponge cake using frozen egg white to which polyglutamic acid was added before sterilization had a large specific volume and a favorable texture.
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| US8282975B2 (en) * | 2008-03-31 | 2012-10-09 | Cargill, Incorporated | Soft frozen liquid egg product |
| JP2012505645A (en) | 2008-10-16 | 2012-03-08 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Hydrophobin solution containing defoamer |
| JP5967998B2 (en) * | 2011-04-05 | 2016-08-10 | キッコーマン株式会社 | Foam seasoning and foam seasoning |
| KR101697322B1 (en) * | 2014-08-25 | 2017-01-18 | 국민대학교산학협력단 | Composition of Liquid Egg with Improved Foaming Properties |
| CN104982647B (en) * | 2015-07-07 | 2018-09-18 | 平顶山天晶植物蛋白有限责任公司 | A method of improving soybean protein isolate foaming characteristic and stability |
| CN115519484A (en) * | 2022-09-27 | 2022-12-27 | 郑州磨料磨具磨削研究所有限公司 | High-porosity ceramic bond diamond grinding wheel and preparation method thereof |
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| JPH01132355A (en) * | 1987-03-24 | 1989-05-24 | Takeda Chem Ind Ltd | Egg food and method for improving quality of said food |
| JP2003334033A (en) * | 2002-05-20 | 2003-11-25 | Ise Delica Kk | Sterilized and frozen egg white for dessert and method for producing the same |
| JP2006075099A (en) * | 2004-09-10 | 2006-03-23 | Q P Corp | Method for producing sterilized albumen |
| JP2007259807A (en) * | 2006-03-29 | 2007-10-11 | Taiyo Kagaku Co Ltd | Protein-containing acid food and drink |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH01132355A (en) * | 1987-03-24 | 1989-05-24 | Takeda Chem Ind Ltd | Egg food and method for improving quality of said food |
| JP2003334033A (en) * | 2002-05-20 | 2003-11-25 | Ise Delica Kk | Sterilized and frozen egg white for dessert and method for producing the same |
| JP2006075099A (en) * | 2004-09-10 | 2006-03-23 | Q P Corp | Method for producing sterilized albumen |
| JP2007259807A (en) * | 2006-03-29 | 2007-10-11 | Taiyo Kagaku Co Ltd | Protein-containing acid food and drink |
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